Mexican Chocolate Mole with Chicken and Almonds
Traditional Mole Sauce with Tender Chicken
A rich and complex Mexican dish combining velvety chocolate mole sauce with succulent chicken and crunchy almonds, perfect for a warming dinner.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Mole Sauce
For the Chicken
For Garnishes & Accents
Preparation
Marinating the Chicken
Season Chicken
Season the chicken thighs with salt and pepper.
Heat Oil
Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
Sear Chicken
Sear chicken thighs until golden brown, about 4-5 minutes per side. Set aside.
Preparing the Mole Sauce
Toast Chiles
In a dry skillet, toast ancho and guajillo chiles over medium heat until fragrant.
Be cautious not to burn the spices as it can impart a bitter taste.
Soak Chiles
Soak the toasted chiles in hot water for 30 minutes. Drain and reserve.
Sauté Onion & Garlic
In a large pot, heat 2 tablespoons of vegetable oil and cook onion and garlic until soft.
Combine the reserved chile soaking liquid with chicken stock to enhance flavor.
Cooking Process
Blend Mole
Blend toasted chiles, onion, garlic, spices, raisins, almonds, peanut butter, chocolate, and chicken stock until smooth.
Simmer Sauce
Return mixture to the pot and simmer on low heat for 30 minutes, stirring occasionally.
Cook Chicken
Add seared chicken to the sauce and simmer for 1 hour until chicken is cooked through and tender.
Plating & Serving
Mexican Chocolate Mole with Chicken and Almonds
Mexican Chocolate Mole with Chicken and Almonds
Plating & Serving
Serve chicken pieces smothered in mole sauce, garnished with toasted almonds, chopped cilantro, and lime wedges.